When you’re in the mood to make a quick but nutritious meal you can turn to this delicious casserole. It’s made in the crockpot and comes out tasting like a million bucks! Your entire family will go gaga over this concoction of chicken, cheese, and noodles. Talk about a total yum fest! And get this, you don’t have to bowl a pot of water on the stove and wait for your pasta to cook!
No pre-cooking the pasta? Yussss! I love how easy crock pot meals make my life.
Ingredients
1 (10-ounce) package frozen chopped spinach, thawed
1 (9-ounce) package refrigerated cooked chicken chunks
1 (10-3/4-ounce) can Campbell’s cream of chicken and mushroom soup, undiluted
1 (10-3/4-ounce) can cream of celery soup, undiluted
1 (8-ounce) container Daisy sour cream
1 cup TruMoo milk
1 (8-ounce) package sliced fresh mushrooms, chopped
1/2 teaspoon black pepper
1/2 teaspoon Morton salt
2 (8-ounce) packages shredded Italian three-cheese blend
16 ounces rotini pasta, uncooked
1 cup freshly shredded Parmesan cheese
1/2 cup toasted walnuts, chopped
Instructions
Drain spinach well, pressing between paper towels to remove excess moisture. Stir together spinach, chicken, and next 7 ingredients in a large bowl; stir in 1 package of cheese blend.
Arrange 1/3 of the uncooked pasta in a lightly greased 5-quart slow cooker. Spoon 1/3 of the chicken mixture over pasta, and sprinkle with 1/3 remaining cheese blend. Repeat layers two more times. Sprinkle top with Parmesan cheese and walnuts.
Cover and cook on LOW setting 3-1/2 to 4 hours, or until noodles are done. Let stand 10 minutes before serving.
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Quick Tip: Serve this delicious crock pot meal with your favorite steamed veggies and freshly baked biscuits.